About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Pat the chicken thighs dry and season on both sides with 1/4 tsp of the salt. Heat 1 tbsp of the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and cook undisturbed for 5 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 4–5 minutes, until the thighs reach 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes, then shred or chop into bite-sized pieces.
Return the skillet to medium-high heat and add 1 tbsp of the coconut oil. Add the diced sweet potato in a single layer and cook undisturbed for 4 minutes, until the cut sides are golden. Stir and continue cooking for another 4–5 minutes, stirring occasionally, until the sweet potato is just tender when pierced with a fork. Transfer to a plate and set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
